Honey-Lavender Ricotta Ice Cream

If you were to ask me right now what my favorite herb is, I would have to say lavender. Lavender! I know, it’s an odd one. Not one that usually comes to mind when you think about your favorite herb. Basil, yes. Tarragon, maybe. But, lavender?

Well, right now, I am all about lavender. It is in all of my flower beds, looking gorgeous (and if I was coordinated enough, tomorrow’s garden Tuesday would have lavender pics, maybe, but don’t hold your breath). I have bouquets of it in practically every room of my house. The kitchen is perfumed with the flowers that I have drying to be used all winter long.

This was so good. I didn’t have fresh ricotta cheese, just used some regular old store bought (though it was organic from very happy cows). I can’t describe the flavor of this, imagine a sort of flowery cheesecake, frozen. It was so rich a creamy, almost chewy. I started immediately thinking of other ideas to infuse the ricotta with …. chocolate, raspberries, strawberries…really the possibilities are endless.

Honey-Lavender Ricotta Ice Cream

1 cup sugar

1 cup water

1 teaspoon dried lavender blossoms

3 cups fresh ricotta cheese (about 2 pounds)

2 tablespoons honey

1/4 teaspoon salt

Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves. Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.

Combine ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.

Wow, it looks really wonderful! Honey-lavender sounds yummy, in an uber-sophisticated, nonchalant, French country sort of way. I haven’t messed with vegan ice cream yet but I will come back to this post for ideas when I do.

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